Oat and raisin cookies
Preparation: 15-20 mins
Cooking: 15 mins
85g/3oz dark brown soft sugar
100ml/4fl oz maple syrup
2 egg whites, lightly beaten
1 tsp vanilla essence
125g/4½oz plain flour
½ tsp bicarbonate of soda
½ tsp low sodium salt
1 In a bowl mix together the dark brown sugar with the butter and beat (with an electric whisk) until fluffy and soft. Add the maple syrup and whisk until incorporated.
2 Add the egg whites and the other remaining ingredients and mix well with a wooden spoon.
3 Spoon onto a baking sheet lined with baking parchment, and flatten slightly with the back of a spoon, leaving at least 1cm/½ inch between each cookie to allow for spreading.
4 Bake in a preheated oven GM5/190C for about 12-15 minutes.
5 Allow to cool, then store in an airtight container.
6 The raisins could be substituted for chopped very dark chocolate pieces (70% cocoa solids).
Dr Clayton says
The ideal ‘tastes good, does you good’ snack.
Oats are rich in pre-biotics to promote a healthy gut, and protect against bowel cancers and food poisoning. They may be useful for those who are trying to lose weight as they give a feeling of fullness and may suppress appetite. The soluble fibre in oats is also useful in lowering ‘bad’ LDL cholesterol levels and therefore is beneficial to the heart and circulatory system.
Raisins are high in flavonoids that protect the heart from oxidative damage in the blood vessel walls. A lower sodium, higher potassium and magnesium salt alternative is useful in helping to lower blood pressure.
Dr Clayton says
highlights the benefits from the main ingredients in each recipe, and the symbols show how those foods can reduce major health threats. The more symbols, the stronger the protection.